Recipe for Andhra style idli podi is included in the post. This spice powder is great to make ahead of time and is perfect to serve with dosa, upma and of course, idli.
About the Recipe
Idli and dosa are quintessential part of South Indian cuisine. They are typically made for breakfast but I think they are filling enough to make for even lunch or dinner. Also great to pack in lunchbox. Today I have a delicious variation of a classic South Indian breakfast. Podi Idli are nothing but hot steamed idli that are coated with spicy idli milagai podi and a generous drizzle of ghee laden tempering. My version also includes crunchy peanuts and cashews in the tempering. This is an easy to make dish once you have all the components ready. Use your favorite idli batter recipe here. Just make sure to make small size idli or use a button idli mold. The homemade Andhra style karam podi is nutty and delicious. Make a big batch of it and store for up to 2 months in the pantry. It is great to serve with both idli, dosa and even sprinkled over upma. Serve podi idly with chutney and sambar for a filling meal any time of the day.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make idli powder:
Sesame seeds, poppy seeds, dry unsweetened coconut, raw rice.Chana dal, urad dal, dalia (putnala pappu).TamarindDry red chiliesCurry leavesSalt
Here are the ingredients you need to make this recipe:
Idli - feel free to use homemade or store-bought batter. You can use one of these recipes as well:Idli with idli ravaIdli with parboiled ricePeanuts, cashews and urad dalCurry leaves
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make podi idli. Start by making the idli podi recipe:
Make Karam powder
In a medium size pan on medium pan, dry roast chana & urad dal, dalia, raw rice, sesame seeds, poppy seeds and grated coconut and curry leaves. Stirring constantly, roast until lightly browned and aromatic. Remove into a bowl and allow to cool. In the same pan, heat oil and roast red chilies until lightly browned but not burnt. Let cool. Once all the ingredients are cool, grind them into a powder along with salt, hing and tamarind.
Make Podi Idly
In a small skillet on medium flame, heat ghee and sesame oil. Add urad dal, peanuts, cashews, curry leaves and cook till the seeds are golden. Place hot idli in a wide bowl. Sprinkle karam powder evenly and generously over idli. Add the tempering on top and gently toss everything to combine all the ingredients. Serve right away with chutney and sambar.
Expert Tips
My idli karam podi recipe makes a small batch. You can double or triple the amounts to make a bigger batch. Store in an airtight container and use as needed for up to 2 months.If you like your spice powder spicy, add more dry red chilies.Make sure to use a clean, dry spoon every time you take some spice powder out.Either make button idli or pour less batter into the mold to make smaller idli.For best taste, serve the podi idly hot immediately after making it.
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Here are a few more delicious South Indian breakfast that you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
